NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ahi tuna steak

1 tbsp Sesame seeds

1 tsp Sesame oil

1 oz Dry soba noodles

2 tbsp Non-fat Greek yogurt

1 tsp Wasabi paste

1 tsp Coconut aminos

1 tsp Lime juice

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a small pot of water and cook the soba noodles for 4 to 5 minutes until al dente then drain and rinse with cold water.

• 2

  Pat the tuna steak dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  Spread the sesame seeds on a flat plate and press both sides of the tuna steak into the seeds to create a uniform crust.

• 4

  In a small mixing bowl whisk together the Greek yogurt wasabi paste coconut aminos and lime juice until the sauce is smooth.

• 5

  Heat the sesame oil in a cast-iron skillet over high heat until it begins to shimmer.

• 6

  Carefully place the tuna in the skillet and sear for 1 to 2 minutes per side for a rare center then remove and let rest.

• 7

  Add the baby bok choy to the same hot skillet and sauté for 2 minutes until the leaves are wilted and the stems are tender-crisp.

• 8

  Slice the tuna into thin strips and serve over the soba noodles and bok choy finished with a generous drizzle of the wasabi sauce.